Breakfast for 8 (or Yummy leftovers for days!)
This has been a rainy Sunday - not that I'm complaining! We're in a bit of a drought, so the slow and steady raindrops are not only beneficial to plants; they're also soothing to the soul.
Today began with chopping veggies for our Breakfast Hash for a Crowd! The chopping was a bit time-consuming, but the outcome was well worth the effort.
I've made a variation of this recipe once before, but I decided to put my own spin on it this time by including turkey sausage to the mix. Here's a link to the original vegan recipe from Plant.Well: https://beplantwell.com/vegan-breakfast-hash/ Thanks, Caitlyn!
First, I cooked our Homemade Turkey Breakfast Sausage. Fry the ground turkey with all the spices in a frying pan and transfer to a bowl for later use.
1 lb 97% fat free ground turkey
1 tsp season salt
1 tsp Montreal Chicken seasoning
1 tsp paprika
1/2 tsp cayenne
1/2 tsp oregano
1/2 tsp thyme
1/2 tsp sage
1/2 tsp red pepper flakes
Breakfast Hash for a Crowd
10 oz yams or sweet potatoes
1 lb potatoes of choice
1 med. red onion
1 bell pepper (I used multiple mixed-color mini peppers)
8 oz mushrooms
1 tsp minced garlic
3 Tbsp olive oil
Eggs cooked separately to top hash
Cut potatoes and yams into small chunks to speed the cooking process. Sprinkle with season salt and cook in frying pan with 2 Tbsp olive oil. Once it begins to sizzle, cover pan and cook for 10-12 minutes, stirring occasionally until caramelized and fork-tender. While potatoes are cooking, cut up the remaining veggies. When potatoes are tender, add 1 more Tbsp of olive oil, remaining veggies, sprinkle with seasoning salt, and cook 3-4 minutes. Add in cooked turkey sausage and stir to combine. Cover and turn off the heat while you prepare the eggs. I fried ours, but poached or scrambled would be just as delicious. Spoon a generous helping of hash onto a plate and top with cooked eggs. Sprinkle eggs with season salt, pepper, and red pepper flakes (if desired).
This Breakfast Hash for a Crowd recipe is delicious!!!
*If you use the WW program, this recipe comes in at about 3 points per serving.
*If you're counting calories, its about 147 per serving not counting the eggs.
*And, this recipe is gluten free!!!
We didn't have a crowd to cook for today, but I love the fact that we'll have breakfast already made for days to come!
Wishing you an awesome week filled with peace and love, and remember that kindness has the power to change the world!